Peel the shrimp and set the shells and heads aside for stock. Bring a large pot of salted water to a boil. Add crabs and a generous amount of salt. Cover the pot, and boil for 5 to 7 minutes. Drain ...

When it comes to the Lent season, seafood is a big part. Chef Char joins us to cook up a spicy Cajun stew that originated in Louisiana around the 18th century and is craved and enjoyed by many during ...

Gumbo transports me to my childhood home. Gumbo bowls were set out on the kitchen table for sampling a savory dish of chicken and sausage gumbo. The old, prized hen from my mother’s yard was the guest ...